In my recent post where I showed you how to make your own homemade raw vegan almond milk, I mentioned that I’d also share with you a recipe that uses the leftover almond nut pulp. There are a number of things you can do with nut pulp from dehydrating it and grinding it into flour to using it in homemade raw vegan bars to cakes to cookies, etc. Today, I’m showing you how to make Cinnamon Banana Bread Squares.

You’ll need the pulp from the almond milk recipe as well as:4 bananas1 teaspoon cinnamonwater to process

Put bananas and almond pulp in your food processor.

Add cinnamon and any other flavors you want. Then, process (add a little water if needed)

Put mixture on a dehydrator tray fitted with a non-stick ParaFlexx sheet.

Using an offset spatula (my best friend in the kitchen) spread the mixture.Put in your dehydrator at 130-140 degrees F and dehydrate for about an hour.

Reduce the temperature to 105 degrees F and dehydrate for 6-8 hours.Flip onto a dehydrator tray without the non-stick sheet (shown above).Your house will smell like fresh baked banana bread.

Score into squares. Continue dehydrating until you reach desired dryness.The longer you dehydrate, the harder they’ll become so if you want them like softbanana bread, don’t be afraid to cut the drying time short.

This picture shows the two sides of the bread. One side is shiny and the other is flat.These are sooooo good!

Small Salad and steamed vegetables at Calistro Bistro. We went to a local restaurant where they have some vegan options and everything is organic. We sat outside… here is Kamea playing with a packet of sugar and her book.

Cinnamon Yam Soup (this is a part raw / part cooked recipe – super easy and super delish. Who wants the recipe?)Large romaine salad with carrots, tomato, basil, and Tahini Almond Butter Sauce as the dressing